Weekly Meal Plan – Summer Week 3, 2021
Stuffed Capsicums / Chicken & Chorizo Paella / San Choy Bow / Miso Salmon Sushi Bowl
San Choy Bow
Ingredients
- 500 grams pork mince
- 2 tbsp sesame oil - or peanut oil
- 1 onion - finely diced
- 3 garlic cloves - crushed
- 1 tbsp ginger - finely grated
- 1 carrot - finley diced
- 1 small zucchini - finely diced
- 200 grams mushrooms - finely diced
- 1 can water chestnuts - finely diced
- 100 grams bean sprouts - fresh or tinned
- 2 baby gem lettuce - leaves separated and rinsed
- 2 tbsp peanuts - crushed
Sauce
- 3 tbsp soy sauce
- 2 tbsp chinese cooking wine
- 2 tbsp oyster sauce
- 2 tsp cornflour
- 1 tsp sugar
Instructions
- In a small bowl, mix the cornflour with 1 tbsp water. Add the soy sauce, cooking wine, oyster sauce and sugar and stir to combine. Set aside.
- Heat the oil in a wok or large pan on the stove on medium high. Add the onion, garlic and ginger and cook for 1 minute.
- Add the pork mince and stir using a whisk to break up the mince until white, about 2-3 minutes.
- Stir in the carrot, zucchini and mushrooms and cook for a further 2 minutes.
- Add the water chestnuts and stir to combine. Pour in the sauce and cook for 2 minutes until thickened. Transfer to a large serving bowl.
- To serve, arrange the lettuce leaves on a large platter with the bean sprouts and peanuts.
Tips and Variations
VEGETARIAN: grate firm tofu to replace the mince
GLUTEN FREE:
INGREDIENT SWAPS: pork mince - chicken mince, mushrooms - capsicum
